We use high-quality Belgian chocolate as the base for all of our bonbons and confections. Its smooth texture and rich flavor are key to the quality of our creations.

Yes! Every bonbon is hand-painted, hand-filled, and finished in small batches. No automation, just skilled craftsmanship and attention to detail.

Each bonbon features a carefully balanced filling, including ganaches, soft caramels, fruit purées, and other scratch-made layers that highlight flavor and texture.

Most of our products are gluten-friendly, meaning they do not contain gluten-based ingredients. However, they are made in a facility that processes gluten, so we do not recommend them for individuals with celiac disease or severe gluten allergies.

Ganache is a smooth mixture of chocolate and liquid. This is usually cream, but we also use fruit purées or water depending on the recipe. It creates a luxurious, melt-in-your-mouth texture and allows us to build layered, flavorful bonbons.

Store your chocolates in a cool, dry place, ideally between 65°F and 70°F. Avoid direct sunlight, humidity, and temperature fluctuations for best results.

Our chocolates are best enjoyed at room temperature. If you're unable to keep them cool, you may refrigerate them, just be sure they are kept airtight to prevent moisture from affecting the texture. We recommend placing the entire box inside an airtight container or bag. When ready to enjoy, let them sit at room temperature for 20–30 minutes before opening.

Because we use fresh, preservative-free ingredients, we recommend enjoying your chocolates within 7 days of receiving them for peak flavor and texture.

Freezing is not ideal, but it can be done if necessary. Wrap the chocolates tightly in multiple layers of plastic wrap or place them in an airtight container or bag.
To thaw: Move them to the refrigerator for 24 hours, then bring to room temperature before opening to prevent condensation.

This is likely chocolate bloom, which occurs when chocolate experiences temperature swings, often during shipping. Bloom is caused by fat or sugar rising to the surface and appears as a dusty or streaky film.
It doesn't affect flavor or safety, only the appearance.